Potato Dumpling Soup - ABC6 - Providence, RI and New Bedford, MA News, Weather

Potato Dumpling Soup

Submitted by Jennifer Sohn, IA

6 med. potatoes peeled and chopped
6 strips bacon cooked and crumbled
1 c. celery chopped
1 c. onion chopped
2 c. water
4 chicken bouillon cubes
4 c. whole milk
2 Tbsp. corn starch
2/3 c. flour
2 eggs

Mix egg and flour until stiff. Roll into long rope shape and cut into bite size pieces, then combine the cut dumplings, 2 c. water, bouillon, bacon, celery, onion, and potatoes. Boil 10-15 minutes until
potatoes are tender. Remove from heat and add 3 c. of milk. Mix the remaining milk with the corn starch and whisk until the lumps are gone and smooth. Add the cornstarch/milk to the soup. Heat and boil till slightly thickened. Watch and stir often or it will burn on the bottom. Spray pan before use.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

10 Orms Street Providence, R.I. 02904
401-453-8000

All content © Copyright 2000 - 2014 WorldNow and WLNE.
All Rights Reserved.

For more information on this site, please read our Privacy Policy and Terms of Service.